"Chik-Fil-A" Vegan Chicken Biscuit Sandwich w/ Plant-Based Seitan Chicken

Difficulty: 4/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 90 minutes
Servings: 4

The Challenge: Chicken Biscuit Sandwich

One of the dishes I wanted to do since I started this blog was this one.

I waited a little bit because I knew I'd get better, pictures would improve, and I'd continue to challenge myself to make each post better than the next.

This one really is the best yet. My god it was good. The biscuits are flaky, buttery, and moist. The seitan chicken is spicy, fried, tangy, and melts in your mouth. I was in heaven making this and even more enjoyed eating it.

What's the key to this dish? Pickle juice. Yep! I read a lot about the biscuit sandwich from the god-fearing chain and one of the keys is marinating the chicken with pickle juice. Well, we don't marinate seitan, but you do boil it. I thought what better way to get that flavor in there than to do it with pickle juice in the vegetable broth. WORKED LIKED A CHARM.

Pan fry it and stick it between two yummy biscuits. Heaven. Mic drop. Jaw drop.

Let's get into it.

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Fried Chicken

Chicken

• 1 cup vital wheat gluten
• 3 tbl nutritional yeast
• Spices: 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp sage, 1/4 tsp oregano, 1/4 tsp thyme, 1/8 tsp nutmeg
• 2 tbl Valentina hot sauce (any hot sauce will do, Franks is good substitute)
• 1/4 cup Cholula hot sauce (again can sub)
• 1/4 cup vegetable broth
• 3 tbl tahini
• 6 cups veg broth + 1 cup pickle juice for boiling

Flour Batter

• 1 cup organic unbleached flour
• 1 tbl powdered sugar
• Spices: 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp pepper, 1/2 tsp smoked paprika

Liquid Batter

•  2 tbl chia meal
• 1 cup dairy-free milk

Vegan Biscuits

• 1 cup unsweetened dairy-free milk
• 1 tbl lemon juice
• 2 cups unbleached all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 4 tbl vegan butter, cold
• 1 tbl melted vegan butter

Other

• pickle chips
• hot sauce (optional)

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Equipment You'll Need:

Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Large Pot . Parchment Paper . Baking Sheet

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Before You Cook:

• Preheat oven to 450F
• Wash + chop fresh ingredients
• Put vegetable broth + pickle juice on high (we'll need it to boil to cook the chicken)

1. Start by mixing together the nutritional yeast + spices in a large mixing bowl.

2. Next, mix in the wheat gluten, tahini, hot sauce, and 1/4 cup vegetable broth. It shoudl create a crumbly thick mixture.

3. Form the chicken mixture into four patties. Place the patties into the boiling broth + pickle juice. Boil for 60 minutes and make sure each patty is covered in the broth/juice mixture. Stir every 15 minutes.

4. Next, mix together the milk + lemon juice for a mock buttermilk.

5. Next, in a shallow bowl (I use a pie pan) dump in your dry ingredients for the biscuits. Make a shallow dip in the middle that acts as a bowl to pour the milk in.

6. Slowly pour in the buttermilk mixture. Begin to slowly stir with a wooden spoon or soft spatula until the mixture is formed into a wet batter.

7. Add your vegan butter to the mixture and use your spoon/spatula to mix in the butter.

8. Form the biscuit mixture into a ball and place on a flour lined surface. Flip the mixture 2-3 times on the surface and let it rest for a few minutes.

9. Form the mixture into 8 mini biscuits that will act as the top and bottom to the sandwich. Place the biscuits in the oven and bake for 15 minutes.

10. While the biscuits bake and the chicken is finishing its boil process, place the flour mixture into a ziploc storage baggie. In a bowl mix together the chia meal + milk. Set aside.

11. Once the 50 minute boil is done, strain the chicken out of the mixture and let it cool for 4-5 minutes. Once it is cool, dunk each chicken piece into the liquid batter and let the liquid drip off the chicken. Immediately transfer it to the flour mixture. Once all four pieces are in the bag. Seal it and shake the chicken pieces in the flour mixture.

12. Melt 2 tbl of vegan butter on a castiron pan over medium heat and add the chicken to the pan. Cook on each side for 3 minutes until its golden. I like a little crisp burn on mine to give it just a little extra flavor.

13. Take your biscuits out of the oven and place one biscuit down, layer the chicken on top of it, add a couple pickle chips, and add another biscuit onto the top. Voila!!!

"Chik-Fil-A" Vegan Chicken Biscuit Sandwich w/ Plant-Based Seitan Chicken One of the dishes I wanted to do since I started this blog was this one. I waited a little bit because I knew I'd get better, pictures would improve, and I'd continue to challenge myself to make each post better than the next. This one really is the best yet. My god it was good. The biscuits are flaky, buttery, and moist. The seitan chicken is spicy, fried, tangy, and melts in your mouth. I was in heaven making this and even more enjoyed eating it.What's the key to this dish? Pickle juice. Yep! I read a lot about the biscuit sandwich from the god-fearing chain and one of the keys is marinating the chicken with pickle juice. Well, we don't marinate seitan, but you do boil it. I thought what better way to get that flavor in there than to do it with pickle juice in the vegetable broth. WORKED LIKED A CHARM. #vegan #plantbased   Aggregate rating will show here Serves 4 Ingredients: 1 cup vital wheat gluten, 3 tbl nutritional yeast, salt + pepper/span>, onion powder, nutmeg, oregano, 1/4 cup Cholula hot sauce, 6 cups vegetable broth, 3 tbl tahini, Louisiana hot sauce, smoked paprika, 1 tbl powdered sugar, 4 cup organic unbleached flour, 1 cup soymilk, 4 tbl vegan butter,